Prep 30 mins
Cook 576 hrs
Untried by me ... but I would like to try it if someone makes it LOL! Taken from "Rhubarb: more than just pies".
- I have not made this recipe, and I do not know what champagne yeast is-- I hope that anyone trying this recipe will be able to find it!
- Prepare yeast as instructed on package.
- Dissolve honey in water; squeeze juice from lemon and add to honey/water mixture.
- Stir in rhubarb.
- Combine this mixture with yeast and place in sterilized carboy (you got me, don't know what this is, either LOL).
- Let sit for 4 to 6 weeks in a dark place with even temperature.
- Rack to remove solids.
- Repeat if necessary.
- Bottle into sterilized wine bottles.
Champagne yeast is a type of yeast that complements the flowery nature of mead. It requires a longer period of aging than some other types of yeast to produce a good quality mead, however. A carboy is a big glass jar that holds the fermenting brew, often used in homebrewing, for making beer and mead. I suggest anyone desiring to make mead or beer read up on it; a good book to read is "Mad About Mead" by Pamela Spence.
I used this recipe, but without the rhubarb, as I just wanted a basic mead. I made a still mead with it, and find it to be light tasting, and of course it\\\\\\\'s still improving with age. I have added strawberries with success, and a batch with mint was also good. I agree that mead is a thing of experimentation, I found this to be a good baseline, we are still enjoying our mead.
I've often made a sparkling rhubarb wine and find it dry and delightful. Because I don't use honey, aging is not an issue. I believe the teabag in this recipe is for the purpose of adding tannin, which I believe would be detrimental to the fruity acidiy of rhubarb. It may also affect the colour. I like the hint of pink in a rhubarb "champagne". Not sure I would attempt this combination of mead. Mead at best, is highly variable and as Sue L suggested, warrants more research.